This light-textured, not-too-sweet icing is ideal for the rainbow cake or to match a featherlight angel food cake. Freeze any leftovers in an airtight container for up to 2 weeks and use to frost cupcakes.
- Portion size 925 servings
- Credits : © CanadianLiving.com
In saucepan, bring corn syrup to boil over high heat.
Meanwhile, in bowl set over simmering water, beat egg whites with cream of tartar until frothy. Beat in corn syrup in thin steady stream; beat for about 4 minutes or until stiff peaks form. Remove from heat; beat in vanilla.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 6 mg
- Protein trace
- Calories 16.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g
- Iron 1.0